Subway Raspberry Cheesecake Cookies (Copycat Recipe)
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These Subway Raspberry Cheesecake Cookies are the perfect copycat recipe of the popular restaurant version. But even if you’ve never tried Subway’s cookies, these chewy and flavorful sweet treats may just become a new favorite.
If you’ve never tried Subway Raspberry Cheesecake Cookies before, you’re in for a treat, and the best part is that you don’t even need to make a trip to Subway to get them! This delicious copycat recipe gives you the same moist and chewy cookie with a rich cheesecake and fresh raspberry flavor, plus plenty of creamy white chocolate chips mixed in.
The delicious flavor combination is a classic pairing, but not one that you often see in a cookie. That’s why this unique treat is a perfect choice for parties and potlucks, or even a tasty gift.
These copycat Subway cookies are a nice change from the usual chocolate chip cookies and brownies and always a family favorite!
Why We Love This Recipe
It’s a Great Copycat Recipe – Fans of Subway’s delicious raspberry cheesecake cookies will go nuts for this homemade variety that tastes exactly the same!
Two Desserts in One – With all the flavor of a raspberry cheesecake and the texture of a chewy cookie, this easy recipe satisfies your sweet tooth with two desserts in one.
A Crowd Pleaser – The unique flavor of these cookies makes them a huge hit at parties, potlucks and bake sales. Everyone will be begging for your recipe!
Want to try more delicious copycat cookie recipes? Check out these Copycat Girl Scout Lemonades, Homemade Lofthouse Cookies or these yummy Panera Kitchen Sink Cookies!
Ingredients
- All purpose flour
- Unsalted butter (room temperature)
- Light brown sugar
- White sugar
- Baking soda
- Large egg (room temperature)
- Softened cream cheese (full fat)
- Vanilla extract
- Chopped raspberries (fresh)
- White chocolate chips
How to Make Raspberry Cheesecake Cookies
Step 1: Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine the dry ingredients together and set aside. Add the wet ingredients to a separate large bowl.
Step 3: With an electric mixer, combine the softened butter and cream cheese in a large bowl, beating until creamy. Add the sugar and egg.
Step 4: Mix until it’s light and fluffy and has doubled in size. Then, add the vanilla and half of the flour mixture, folding together until everything is well combined.
Step 5: Add the remaining flour mixture and mix on low speed until combined, scraping the sides halfway through. Be careful not to overmix.
Step 6: Fold in the white chocolate chips and raspberries until well incorporated.
Step 7: Using a medium or large cookie scoop or a large spoon, place level amounts of the batter onto the prepared baking sheets. Place cookie dough balls approximately 2 inches apart.
Step 8: Bake in the 350 degree oven for 15-18 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Let cool completely to room temperature.
Tips & Tricks
- Be sure to pat the raspberries dry before mixing them into the batter. This will prevent too much moisture from getting into your cookies.
- For best results when using fresh raspberries, chill dough in the refrigerator for 15 minutes before baking.
- This recipe will work with freeze dried raspberries if you don’t have fresh ones. However, I think fresh berries provide the best flavor since they give a bit more tartness and compliment the sweetness of the white chocolate.
Store your leftover cookies in an airtight container at room temperature for up to 3 days.
Yes – I recommend double wrapping your raspberry cookies in heavy plastic wrap and then placing them in a plastic storage bag. They’ll keep in the freezer for up to 3 months.
More Cookie Recipes
If you love making recipes with fruit, you’ll want to give these Honey Pineapple Cookies a try. Want even more delicious cookie recipes? Check these out…
- Pistachio Cookies
- Strawberry Cake Mix Cookies
- White Chocolate Cranberry Cookies
- Cake Mix Oreo Cookies
- Chocolate Crinkle Cookies
Subway Raspberry Cheesecake Cookies (Copycat Recipe)
Equipment
- cooling rack
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ cup unsalted butter room temperature
- 4 ounces cream cheese we used full fat
- ½ light brown sugar
- 1 cup sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 4 ounces white chocolate chips
- 6 ounces fresh raspberries chopped
Instructions
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- In a medium bowl, combine the flour and baking soda and set aside.2 ½ cups all purpose flour, 1 teaspoon baking soda
- With an electric mixer, combine the butter and cream cheese in a large bowl, beating until creamy. Add the white sugar and brown sugar. Finally add the egg.½ cup unsalted butter, 4 ounces cream cheese, ½ light brown sugar, 1 cup sugar, 1 large egg
- Mix until the cookie dough is light and fluffy and has doubled in size. Then, add the vanilla and half of the flour mixture, folding everything together.2 tsp vanilla extract
- Add the remaining flour mixture and mix on low speed until combined, scraping the sides halfway through. Be careful not to overmix.
- Fold in the white chocolate chips and raspberries until well incorporated.4 ounces white chocolate chips, 6 ounces fresh raspberries
- Using a medium or large cookie scoop or a large spoon, place level amounts of the batter onto the prepared baking sheets. Place them approximately 2 inches apart.
- Bake at 350 for 15-18 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before placing them on a cooling rack to cool completely to room temperature.
Notes
- Be sure to pat the raspberries dry before mixing them into the batter. This will prevent too much moisture from getting into your cookies.
- For best results, chill dough in the refrigerator for 15 minutes before baking.
Nutrition
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